Julia's Sole Meuniere

Submitted by Sageca

"Perfect recipe from Julia's Kitchen Wisdom book. Do not overcook; if the fish flakes, it is overdone."

 

• Ready In: 10mins
• Ingredients: 9
• Serves: 2

ingredients

• 4 sole fillets, 1/2 in thick
• 2 tablespoons butter
• 1 tespooon oil
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 1 tablespoon fine flour
• lemon juice
• 1 tablespoon chopped parsley
• 2 tablespoons capers

directions

1. Season the fish with salt and pepper and turn in flour, shaking off excess.
2. -Heat 1 teaspoon butter and 1 teaspoon oil in a pan until the butter foam begins to subside. Lay in the fillets and saute for about a minute on each side, just until the fish begins to take on a light springiness to the touch. -Do not overcook; if the fish flakes, it is overdone.
3. -Remove to a hot platter and sprinkle minced fresh parsley over the fish. Rapidly wipe the pan clean with paper towels (so the flour residue will not speckle the butter to come – or use a fresh pan).
4. -Heat remaining butter in the pan, swishing it about and letting it brown lightly. Remove the pan from heat, squeeze in the juice of half a lemon, and capers before spooning the hot butter over the fish.